Abstract:

This paper describes the enzymatic extraction of protein from crayfish head and shell. Using one-factor-at-atime
and orthogonal array design, we established the optimum conditions for extracting protein from crayfish head and
shell as follows: 1:1.5 of papain/flavourzyme ratio with a total enzyme concentration of 1.0%, pH 6.5, 1:10 of solid/liquid
ratio, 50 ℃ and a hydrolysis duration of 3 h. The extraction efficiency of protein under the optimized conditions was 54.22%.

Key words: crayfish head, crayfish shell, papain, flavourzyme, protein